15-Minute Zucchini Frittata
This simple zucchini frittata comes together in about 15 minutes and uses mostly pantry staples. The grated zucchini melts into eggs and Parmesan, giving you a tender, savory slice without any fussy technique.
With just one oven-safe skillet, you get a meal that works for breakfast, lunch, or a light dinner. The top sets under the broiler in a couple of minutes, so you are never far from a warm plate of food.
Why This Frittata Works
Zucchini has a ton of water, but grating it and cooking off that liquid first makes all the difference. You end up with a creamy egg dish that tastes rich without being heavy.
The Parmesan adds a nutty saltiness, and finishing under the broiler gives the top those appetizing golden spots. It is the kind of recipe I keep coming back to because it turns two zucchini and a few eggs into something I actually want to eat.
Ingredients
- 1½ tbsp olive oil: plus a little extra for the pan
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium zucchini (about 8 oz each), grated on the large holes of a box grater
- 6 large eggs
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ½ cup (2 oz) grated Parmesan cheese: plus extra for serving
Variations / Substitutions
- Add bacon: stir 3 strips cooked crumbled bacon into the egg mixture before cooking.
- Herb swap: replace the Parmesan with 2 tbsp chopped fresh basil or dill for a lighter, brighter flavor.
- Dairy-free: use a dairy-free Parmesan alternative or skip the cheese and stir in 1 tbsp nutritional yeast for a savory note.
If you like fast egg dishes, try a simple spinach and cheese omelet.
How to Make Zucchini Frittata
Step 1: Sauté the Aromatics and Zucchini
Heat the 1½ tbsp olive oil in a 10-inch oven-safe nonstick skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 3 to 4 minutes. Stir in the minced garlic and cook 1 minute more. Add the grated zucchini with a pinch of salt and cook, stirring often, until the zucchini wilts and loses most of its moisture, about 2 to 3 minutes. Spread the mixture evenly in the skillet.
The zucchini should look glossy and tender with no visible pools of liquid in the pan. That is your signal it is ready. If there is still excess moisture, let it cook another minute.
Step 2: Whisk and Fold the Eggs
While the zucchini cooks, whisk the 6 eggs, ½ tsp salt, and ¼ tsp pepper in a medium bowl until fully combined and slightly frothy. Stir in the ½ cup Parmesan. Pour the egg mixture over the zucchini in the skillet and gently swirl the pan to distribute. Use a spatula to lift the edges of the frittata as they set, tilting the pan so the uncooked egg runs underneath. Cook on the stovetop without stirring until the bottom and edges are set but the top is still runny, about 2 to 3 minutes.
The bottom should be golden and firm when you lift an edge. The center will jiggle a little, but keep the heat low enough so the bottom does not burn before the top cooks under the broiler.
Step 3: Broil and Serve
Position an oven rack about 6 inches below the broiler and preheat the broiler on high. Slide the skillet into the oven and broil until the frittata is puffed, set, and golden brown in spots, 2 to 4 minutes. Keep a close eye after the 2-minute mark, the cheese can darken quickly. Remove from the oven and let it rest in the hot pan for 1 minute. Run a spatula around the edge, then slide the frittata onto a cutting board. Slice into wedges and serve warm, scattered with extra Parmesan and a crack of black pepper.
The top should be airy with browned blisters and the center just set. The brief rest makes it much easier to slice and release cleanly from the pan.
A Few Notes Before You Start
- A well-seasoned 10-inch cast iron skillet is ideal, but any oven-safe nonstick pan works. If your skillet handle is not ovenproof, wrap it tightly in two layers of aluminum foil before broiling.
- Grate zucchini on the large holes of a box grater. The shreds hold a little texture but blend seamlessly into the eggs without becoming mushy.
- For an extra silky frittata, whisk a splash of whole milk or heavy cream into the eggs before cooking. It is optional but adds a lovely custardy edge.
- No oven-safe skillet? After cooking the zucchini, scrape it into a greased 9-inch pie dish, pour in the egg mixture, and bake at 400°F (200°C) for 15 to 18 minutes until set.
To feed more people, double the recipe and use a 12-inch skillet:
| Ingredient | Original (10-inch) | Double (12-inch) |
|---|---|---|
| Olive oil | 1½ tbsp | 3 tbsp |
| Onion | 1 small | 1 medium |
| Garlic | 2 cloves | 4 cloves |
| Zucchini | 2 medium (about 1 lb) | 4 medium (about 2 lb) |
| Eggs | 6 | 12 |
| Parmesan | ½ cup (2 oz) | 1 cup (4 oz) |
| Salt | ½ tsp | 1 tsp |
| Pepper | ¼ tsp | ½ tsp |
Keeping Leftover Frittata Fresh
- Refrigerate: store slices in an airtight container for up to 3 days.
- Reheat: warm gently in a nonstick skillet over low heat with a tiny drizzle of oil, or microwave in 30-second bursts until heated through.
- Serve cold: leftover frittata is great straight from the fridge, tucked into a sandwich or eaten as a snack.
What to Serve With Zucchini Frittata
A simple green salad dressed with lemon and olive oil cuts the richness and adds crunch. Crusty bread or toast is perfect for sopping up any runaway egg. For a heartier plate, serve alongside roasted potatoes or a cup of tomato soup.
Frequently Asked Questions
Why did my frittata stick to the pan?
A well-oiled, hot skillet is key. Use a proven nonstick or well-seasoned cast iron pan and be sure to coat it with a thin layer of oil before adding the onion.
Can I use just egg whites?
You can, but the frittata will be less rich and slightly rubbery. Use 1½ cups liquid egg whites (about 12 egg whites) and expect a lighter, firmer texture.
Can I add other vegetables?
Absolutely. Diced bell pepper, chopped mushrooms, or spinach work well, but cook them separately first because they release moisture. Sauté until any water evaporates before adding the eggs.
Zucchini Frittata Recipe
Ingredients
Method
- Heat oil in a 10-inch oven-safe nonstick skillet over medium heat. Cook onion until soft, 3 to 4 minutes. Add garlic and cook 1 minute. Stir in zucchini with a pinch of salt; cook until wilted and liquid evaporates, 2 to 3 minutes.
- Whisk eggs, salt, pepper, and Parmesan. Pour over zucchini, swirl pan, and lift set edges to let uncooked egg run underneath. Cook until bottom and edges are set but top is runny, 2 to 3 minutes.
- Broil 6 inches from heat until puffed and golden, 2 to 4 minutes. Let rest 1 minute, then slide onto a board, slice, and serve with extra Parmesan.
